Author: T. D. Arkenberg Publisher: Outskirts Press ISBN: 9781977202536 Category : Fiction Languages : en Pages : 220
Book Description
A Belgian Assortment transports readers to contemporary Belgium, a vibrant and multifaceted nation in the heart of Europe. The country plays host to legions of expatriates. Award-winning author T.D. Arkenberg draws on his own experience as an expat in Brussels to craft this collection of twelve vivid and enticing short stories. The characters who populate the stories are as unique and as diverse as the inhabitants of Belgium. Among these is Sabine, an idealistic Flemish woman. Relocating to Brussels to teach young immigrants, she soon finds her broad-minded ideals compromised. An unexpected lover revives her wounded spirit, but can the couple escape the bias and terror that grip the city? Brothers Hasan and Kadar, transplants from Lebanon, struggle to assimilate. A dark secret threatens to isolate them even further, this time from each other. American Jack Ramsey, free of the fetters of his Catholic upbringing, lives openly as a gay man in Brussels. But a visit from his mother could push him back into the closet. Marion is a shop clerk who finds refuge from her lonely, drab life in the carnival atmosphere of Chatelain, one of Brussels' afternoon markets. A chance encounter offers her a lifeline, but will she grab it? Then there's Marguerite, a charming octogenarian whose quest to recreate the lavish dinner where she first met her late husband inspires an unexpected detour. These are just a few of the colorful and complex characters who await readers in the pages of A Belgian Assortment.
Author: Jean-Pierre Wybauw Publisher: Lannoo Uitgeverij ISBN: 9789020968293 Category : Cooking Languages : en Pages : 204
Book Description
A comprehensive and practical guide by famous Master Chocolatier Jean-Pierre Wybauw. With clear action images and brilliant photography by Frank Croes. More than 100 delicious and original chocolate decoration techniques, explained very clearly. A must-have for professionals and advanced amateurs. AUTHOR: Jean-Pierre Wybaum, in heart and soul a teacher of chocolate and confectionary technology, has been an adviser and instructor with Barry-Callebaut for 34 years. He constantly travels around the globe to teach professionals the tricks of the trade and give lectures at famous trade schools. For years he has been a valued judge during international contests and in 2002 he was voted Chef of the Year by the Culinary Institute of America. Frank Croes is a renowned photographer, who specialized in culinary photography. SELLING POINTS: * Includes more than 100 chocolate decoration techniques and instructions * A perfect source fbook of ideas 460 colour photographs
Author: Shari Fitzpatrick Publisher: Pelican Publishing Company, Inc. ISBN: 9781589808812 Category : Business & Economics Languages : en Pages : 228
Book Description
This down-to-earth, heartfelt business success story is designed to appeal to the ever-growing number of people who are drawn to home-based entrepreneurship and who are searching for successful role models. A dozen key lessons are illustrated with events from the author's personal and professional life in the field of luxury chocolate-dipped fruits.
Author: Pierre Marcolini Publisher: Lannoo Publishers ISBN: 9782390250722 Category : Cooking Languages : en Pages : 0
Book Description
* In this book for skilled amateurs and professionals, 13 chocolatiers talk about their work and share their favorite recipes* Includes technical references (origin of the beans, installation, machines, technical sheets) useful to the chocolatier in the making* Pierre Marcolini is one of Belgium's best-known chocolatiers, and is a pioneer in the bean-to-bar movementPierre Marcolini has selected 13 chocolatiers who work according to the bean-to-bar principle, an artisanal approach that focuses on the quality and source of the cacao beans and how they are prepared. These enthusiasts (plus Pierre Marcolini himself) explore their calling, describe how they work, and share three favourite recipes. Whether working for well-established companies or starting in the business, all these chocolatiers share the love of their work, the desire to transmit their know-how, the importance of values such as authenticity and quality, and the aspiration to innovate. Chocolatiers include Cédric De Taeye; Chocolatoa (Mario Vandeneede); Chocolatier M (David Maenhout); Darcis (Jean-Philippe Darcis); Deremiens (François Deremiens); Legast (Thibaut Legast et Patricia Forero); Marcolini (Pierre Marcolini); Mi Joya (Nicolas et Caroline de Schaetzen); Mike & Becky (Björn Becker and Julia Mikerova); Millésime Chocolat (Jean-Christophe Hubert); The Chocolate Line (Dominique Persoone); Van Dender (Herman Van Dender); Zuut (David Van Acker and Pieter De Volder). Technically advanced instructions for professionals are included.
Author: T. D. Arkenberg
Author: Jean-Pierre Wybauw
Author: Shari Fitzpatrick
Author: Robert Ellis
Author: 
Author: Great Exhibition
Author: 
Author: Great Exhibition (1851, London)
Author: Pierre Marcolini
Author: Robert Ellis (F.L.S.)